Mediterranean Quinoa Salad with Avocado & Roasted Red Peppers.

Mediterranean Quinoa Salad with Avocado & Roasted Red Peppers.

🥗 Ingredients

For the Salad:

• 1 cup uncooked quinoa

• 2 cups water or vegetable broth

• 1 ripe avocado (diced)

• 1 cup roasted red peppers (sliced)

• 1 cup cherry tomatoes (halved)

• ½ cucumber (diced)

• ¼ cup red onion (finely chopped)

• ¼ cup Kalamata olives (sliced)

• ¼ cup crumbled feta cheese

• 2 tbsp fresh parsley (chopped)

For the Lemon-Olive Oil Dressing:

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tsp dried oregano

• 1 small garlic clove (minced)

• Salt & black pepper to taste

👩‍🍳 Instructions

1. Cook quinoa: Rinse quinoa thoroughly. Add to saucepan with water/broth. Bring to boil, reduce heat, cover and simmer 12–15 minutes until liquid is absorbed.

2. Remove from heat and let sit 5 minutes. Fluff with fork and allow to cool.

3. In a large bowl, combine cooled quinoa, roasted red peppers, tomatoes, cucumber, onion, olives, parsley, and feta.

4. Gently fold in diced avocado.

5. Whisk together dressing ingredients and pour over salad. Toss gently.

6. Chill 20–30 minutes before serving for best flavor.

💡 Tips

• Add grilled chicken or shrimp for extra protein.

• Swap feta for goat cheese.

• Use jarred roasted red peppers for convenience.

• Keeps well in fridge up to 3 days (add avocado fresh if meal prepping).

❓ Q & A

Q1: Can I make it vegan?
Yes, simply skip feta or use vegan feta.

Q2: Can I use another grain?
Yes, couscous, bulgur, or brown rice work well.

Q3: Is this good for weight loss?
Yes! It’s high in fiber, healthy fats, and plant protein.

Q4: How do I prevent quinoa from getting mushy?
Use correct water ratio (1:2), don’t overcook, and let it steam covered before fluffing.

Q5: Can I prepare it ahead?
Yes, but add avocado just before serving to keep it fresh and green.